Tomato water is the unadulterated flavor of summer’s
most versatile fruit, transformed. It’s the strained,
pale yellow juice of pureed ripe tomatoes, that needs only
to be seasoned with a bit of salt before becoming a refreshing,
intensely flavored base for summer cocktails and soups. »more

continued.To reserve the tomato water, puree ripe tomatoes and
place the mixture in triple-ply cheesecloth. Hang the bundle
or let rest in a chinois, with a bowl underneath to catch
the liquid. Leave the puree to drain at room temperature overnight;
the next morning, the captured liquid will be deeply flavored
and aromatic.

Chef Ken Oringer of Clio in Boston features tomato
water in a twist on the classic dirty martini: a tangy, refreshing
Tomato Water Martini, garnished with pickled tomatoes, caper
berries and a tomato popsicle. Chef Juan Pablo Felipe of Madrid’s
El Chaflan uses tomato water to create a refined
gazpacho, with traditional flavors and garnishes, but a smooth,
semi-solid texture.